ROASTED MINICAPS® BABY CAPSICUMS CROSTINI

Ingredients

• 2 x 175g Minicaps^® baby capsicums
• 3 tbs olive oil
• 1/4 tsp smoked paprika
• 1 tbs small drained capers
• 1 tbs red wine vinegar
• 8 x 1cm-thick slices sourdough bread
• 250g cottage cheese
• 30g parmesan, finely chopped
• to serve mirco herbs or chopped parsley leaves

Method

1. Preheat oven to 200°C fan forced.  Halve the Minicaps® and remove any seeds. Arrange the Minicaps® in a greased a roasting pan. Combine 2 tablespoons of the oil with paprika, spoon over the Minicaps® and turn to coat. Season. Roast for 20 minutes or until just tender. Remove from the oven, spoon over the capers and vinegar, turn to coat. Set aside to cool.
2. Brush both sides of the sourdough with the remaining oil. Arrange in a single layer on a large baking tray. Bake for 10 minutes until light golden.
3. Spread the warm sourdough with cottage cheese, top with Minicaps® and pan juices. Sprinkle with parmesan and micro herbs or parsley. Season and serve.